A Fresco Painter’s Love Letter to Calabria
The other day I got a wonderful comment on an old post about my village, Badolato, and was introduced to what is sure to be a new friend.
Liana Sofia Tumino is an Italian-Canadian fresco painter who not only has amazing southern Italian scenes in her repertoire, she also has the video below, which I’m calling “A Fresco Painter’s Love Letter to Calabria.”
Because it very much is.
You see Liana Sofia also has deep roots in Calabria, and she has been painting scenes from this gorgeous land for nearly 20 years.
As Liana Sofia wrote in her comment:
My mother and grandmother are from Ferruzzano…I think it must be close in proximity to Badolato and so beautiful as all of Calabria is! I look forward to following this blog and admire your ability to move back…perhaps reversing in a small way the exodus you spoke about that has left so many villages in various stages of abandonment. For this reason I have been painting Calabria for over 17 years in fresco with love and passion for a place that I hold very dear…this summer I created a short video called “My Italy” . . . that showcases the beauty of this place so many love but as you mentioned, perhaps they only return to once a year in August…please watch it as I know you will enjoy it and share it with those that would like another “taste” of Calabria and its beauty!
I will warn you, the beauty of this video made me cry, and I live here and see very similar sights every day. Just a gorgeous work of art, this film . . . I know you will enjoy.
Please do visit Liana Sofia at her website, LianaSofia.com, check out her frescoes, and say hello (she also has a blog there).
Happy Love Thursday everyone!
Love Thursday: Hearts in Venice and Bellagio
I recently learned of another heartspotter when I got this email from faithful reader and friend Dana:
Just got back from Italy. Thought I’d share a few things. The first 3 are looking out the window of my hotel in Venice. The last I found on a walk in a Bellagio neighborhood.
BTW, I’ve long loved hearts . . . and stars (though not Lucky Charms), so I’m happy to find them.
But . . .
I didn’t notice it here . . .
Or here . . .
And then I saw it . . . and zoomed in.
And this, on a driveway in Bellagio. Intentional, but sweet nonetheless.
Thanks so much for sharing Dana, and
Happy Love Thursday to all!
Photos of Holy Week in Calabria
As I’ve written before, Holy Week is a huge deal here in Calabria. Here are some photos from the 2010 Sabato Santo (Holy Saturday) procession in Badolato:
I’m telling you, you really should come and see this in person.
What’s Cooking Wednesday: Fava Bean Spread
When we get fava beans, we tend to get them by the kilo…several kilos.
We usually just eat them either raw or cooked with Calabrian sausage, but this year I was determined to do something different. Somehow I got the idea in my head to make a fava-based hummus. I love chickpea-based hummus, which I make here despite the lack of tahini, so I gave it a go.
I really enjoyed it, so I’m posting the recipe in case you’d like to try it too.
Some notes before beginning:
- The measurements in this recipe are estimates (although I am usually pretty good at estimating, so do feel safe in using them as general guidelines). Even if I did measure things exactly, though, amounts are going to differ by personal choice, so use your judgment. I trust you!
- This recipe makes enough fava spread for about five slices of bread, the size of which you can see in the photo (each slice sits comfortably in my hand with outstretched fingers). For two people as an appetizer or snack this is a great amount; the mixture probably isn’t going to keep very long in your fridge, so I don’t know how much leftover you really want to make.
- The spread might be even better after sitting for just a little while to let the flavors merge, but I wouldn’t say to leave it more than a day or two. When I make hummus and put it in the fridge, it’s not very appetizing after just two days.
- After I made this, I then looked online for similar recipes. I know. Cart before the horse and all. I see that many blanch their favas before making a spread with it. If you want to do that just give them a dip in boiling water for about 30 seconds and then proceed with the mashing. I think this may be mainly to get the external shell off and make digestion easier, but you can just remove it yourself while they’re raw and keep all the nutrients intact to boot. That’s my recommendation, unless you have particularly hard favas that you think won’t mash well. Judgment time again!
- I added the peanut butter to this recipe because I thought it still needed *something*; if you have tahini, you can certainly try that. You can also try it without the peanut butter or tahini, of course.
- If you play around with this recipe, please let me know. I think it’s a great base spread that can go many different ways, and I’d love to hear your suggestions! This would also be great with some other stuff layered on top or bottom from sardines to ricotta cheese to diced tomatoes. Mmmm.
Fava Bean Spread
- Fresh shelled favas from about 20 medium to large pods
- 1 small clove of garlic, minced
- 3 tablespoons olive oil (just enough to give it some moisture, not make it oily)
- 2 teaspoons peanut butter
- 3 squeezes of lemon juice
- Salt to taste
1. Puree together all ingredients to your desired level of smoothness; I like mine a little chunky.
2. Taste for what’s off/missing and adjust.
3. Spread on toast, fresh bread, crackers, grilled meats, raw veggies, whatever you like!
Buon appetito!
L’Uovo di Pasqua: The Italian Easter Egg
Easter in Italy is generally much less commercialized than in the United States, but there is one tradition that recalls the Easters I knew growing up:
L’uovo di Pasqua. The Italian Easter Egg.
As you can tell from the photo, these are not those little bite-sized, even two or three bite-sized eggs you’re using to seeing. These are hollow and range in size from palm of your hand to ginormous (think: wrap your arms around it to carry it).
I bought some yesterday just to show you what an egg looks like wrapped and unwrapped:
Then since it was open, well, we had to smash it, because the eggs usually have a “sorpresa” (surprise) inside. Depending on how much you paid for your uovo di Pasqua, your surprise could be a dinky little toy or something more substantial, but still a toy nonetheless.
Having spent a whopping €1,50 ($2) on each one of these, we got dinky. And here’s P putting the stickers on the pathetic plastic car:
Stylin’ when it’s done, though, isn’t it? “Collect them all!” says the insert.
And in case you’re wondering, there’s no Easter Bunny and definitely no marshmallow stuff or jelly beans. Thank goodness for my mom! I love jelly beans, and now so does P.
Buona Pasqua to those who are celebrating!
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
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